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MOOSEWOOD COOKS
Sugar Snap Peas with Coconut & Lime Green, green, and green--we love pea season! RECIPE Mixed Vegetable Curry Fresh vegetables sautéed and simmered in an aromatic, spicy sauce, a Moosewood classic for over 40 years. RECIPE Spinach Artichoke Risotto This quick, creamy and richly flavorful risotto is delicious any time of the year.ALL RECIPES
Mixed Vegetable Curry (9/6/2015) Mojo Sauce (6/14/2015) Mole de Olla (4/28/2012) Moosewood’s Ginger Orange Tea (9/17/2014) Moosewood’s Classic Tofu Burgers (1/22/2014) Mushroom Gravy (11/22/2012) North African Cauliflower Soup (10/18/2015) Pasta Primavera Salad(8/28/2012)
MOOSEWOOD RESTAURANT Location. Moosewood Restaurant is located downtown on the Seneca St. side of the Dewitt Mall, near the NE corner of Cayuga St., Ithaca, NY 14850, one block north of the Ithaca CommonsPICKLES FOR ANN
Place the vinegar, coriander, mustard, peppercorns, bay leaves, salt, and sugar in a nonreactive saucepan and bring the mixture to a boil. Stir until the sugar and salt dissolve. Pour the hot mixture over the vegetables in the bowl and mix gently. Let stand for at least 1 hour or refrigerate overnight for optimal flavor. SIX-MINUTE VEGAN CHOCOLATE CAKE Preheat the oven to 375º. Sift together the flour, cocoa, soda, salt, and sugar directly into the cake pan. In the measuring cup, measure and mix together the oil, cold water or coffee, and vanilla. Pour the liquid ingredients into the baking pan and mix the batter with a forkor a small whisk.
CARAMELIZED ONION GRAVY Warm the oil in a large saucepan on medium-high heat. Add the onions and sauté for 2 to 3 minutes, until the onions are coated with oil. Stir in the salt, thyme, rosemary, marjoram, and nutmeg. Continue to cook, uncovered, stirring often, for about 25 minutes, until limp and browned. You should have a generous cup of caramelized onions.FROSTED CARROT CAKE
6 ounces cream cheese, at room temperature. ½ teaspoon lemon zest. 1 tablespoon lemon juice. 2 cups confectioners’ sugar, more to taste. Instructions. Preheat the oven to 350°. Butter or oil a 9 x 13-inch baking pan and dust it with flour. Peel the carrots, cut them in ½- to ¾-inch chunks and pulse them in the bowl of a food processor BLACK BEAN-SWEET POTATO BURRITOS Combine the mashed sweet potatoes, the onion-spice mixture, and the black beans. Stir in the lemon juice and cilantro; add salt to taste. Place about a 1 cup of filling on the bottom half of each tortilla and roll up. Lightly brush the tops of the burritos with oil and cover with foil. Bake for 25 to 30 minutes, until hot. LEMONY COUSCOUS WITH CHICKPEAS Cover and set aside for about 10 minutes, until the water is absorbed. Grate the lemon peels and juice the lemons. Stir together the lemon zest, ¼ cup of juice, and the olive oil. Fluff the couscous with a fork, separating any lumps. Add the chickpeas, olives, the lemon and oil mixture, and the herbs and toss well. Add more salt to taste. ARMENIAN GREEN BEANS Sauté the onions in the oil or butter until translucent. Add the beans and cook about 5 minutes, stirring frequently, until they turn a bright, shiny green. Stir in the tomatoes, lemon juice, herbs, and spices. Lower the heat and simmer, covered, 10 to 15 minutes, until the beans are tender and the flavors have married.MOOSEWOOD COOKS
Sugar Snap Peas with Coconut & Lime Green, green, and green--we love pea season! RECIPE Mixed Vegetable Curry Fresh vegetables sautéed and simmered in an aromatic, spicy sauce, a Moosewood classic for over 40 years. RECIPE Spinach Artichoke Risotto This quick, creamy and richly flavorful risotto is delicious any time of the year.ALL RECIPES
Mixed Vegetable Curry (9/6/2015) Mojo Sauce (6/14/2015) Mole de Olla (4/28/2012) Moosewood’s Ginger Orange Tea (9/17/2014) Moosewood’s Classic Tofu Burgers (1/22/2014) Mushroom Gravy (11/22/2012) North African Cauliflower Soup (10/18/2015) Pasta Primavera Salad(8/28/2012)
MOOSEWOOD RESTAURANT Location. Moosewood Restaurant is located downtown on the Seneca St. side of the Dewitt Mall, near the NE corner of Cayuga St., Ithaca, NY 14850, one block north of the Ithaca CommonsPICKLES FOR ANN
Place the vinegar, coriander, mustard, peppercorns, bay leaves, salt, and sugar in a nonreactive saucepan and bring the mixture to a boil. Stir until the sugar and salt dissolve. Pour the hot mixture over the vegetables in the bowl and mix gently. Let stand for at least 1 hour or refrigerate overnight for optimal flavor. SIX-MINUTE VEGAN CHOCOLATE CAKE Preheat the oven to 375º. Sift together the flour, cocoa, soda, salt, and sugar directly into the cake pan. In the measuring cup, measure and mix together the oil, cold water or coffee, and vanilla. Pour the liquid ingredients into the baking pan and mix the batter with a forkor a small whisk.
CARAMELIZED ONION GRAVY Warm the oil in a large saucepan on medium-high heat. Add the onions and sauté for 2 to 3 minutes, until the onions are coated with oil. Stir in the salt, thyme, rosemary, marjoram, and nutmeg. Continue to cook, uncovered, stirring often, for about 25 minutes, until limp and browned. You should have a generous cup of caramelized onions.FROSTED CARROT CAKE
6 ounces cream cheese, at room temperature. ½ teaspoon lemon zest. 1 tablespoon lemon juice. 2 cups confectioners’ sugar, more to taste. Instructions. Preheat the oven to 350°. Butter or oil a 9 x 13-inch baking pan and dust it with flour. Peel the carrots, cut them in ½- to ¾-inch chunks and pulse them in the bowl of a food processor BLACK BEAN-SWEET POTATO BURRITOS Combine the mashed sweet potatoes, the onion-spice mixture, and the black beans. Stir in the lemon juice and cilantro; add salt to taste. Place about a 1 cup of filling on the bottom half of each tortilla and roll up. Lightly brush the tops of the burritos with oil and cover with foil. Bake for 25 to 30 minutes, until hot. LEMONY COUSCOUS WITH CHICKPEAS Cover and set aside for about 10 minutes, until the water is absorbed. Grate the lemon peels and juice the lemons. Stir together the lemon zest, ¼ cup of juice, and the olive oil. Fluff the couscous with a fork, separating any lumps. Add the chickpeas, olives, the lemon and oil mixture, and the herbs and toss well. Add more salt to taste. ARMENIAN GREEN BEANS Sauté the onions in the oil or butter until translucent. Add the beans and cook about 5 minutes, stirring frequently, until they turn a bright, shiny green. Stir in the tomatoes, lemon juice, herbs, and spices. Lower the heat and simmer, covered, 10 to 15 minutes, until the beans are tender and the flavors have married.MOOSEWOOD COOKS
Sugar Snap Peas with Coconut & Lime Green, green, and green--we love pea season! RECIPE Mixed Vegetable Curry Fresh vegetables sautéed and simmered in an aromatic, spicy sauce, a Moosewood classic for over 40 years. RECIPE Spinach Artichoke Risotto This quick, creamy and richly flavorful risotto is delicious any time of the year. MOOSEWOOD RESTAURANT Location. Moosewood Restaurant is located downtown on the Seneca St. side of the Dewitt Mall, near the NE corner of Cayuga St., Ithaca, NY 14850, one block north of the Ithaca CommonsVEGETARIAN FEIJOADA
Place the pan on high heat and boil the vegetables, stirring often, for about 15 minutes, until the onions are translucent. Lower the heat and stir in the cilantro, thyme, fennel, and coriander. Add the black beans and chopped tomatoes, cover, and simmer CARAMELIZED ONION GRAVY Warm the oil in a large saucepan on medium-high heat. Add the onions and sauté for 2 to 3 minutes, until the onions are coated with oil. Stir in the salt, thyme, rosemary, marjoram, and nutmeg. Continue to cook, uncovered, stirring often, for about 25 minutes, until limp and browned. You should have a generous cup of caramelized onions.MUSHROOM GRAVY
Sauté the onions on medium-high heat for 5 minutes, stirring often. Add the mushrooms, thyme, bay leaf, and salt and cook, stirring off and on for about 10 minutes, until the mushrooms are tender. Add the sherry, soy sauce, and the water or stock, cover, and bring to a simmer. Stir the pepper and the dissolved cornstarch into the gravyand
SWISS CHARD ROLLS TWO WAYS 1 cup tomato juice. non-fat sour cream or yogurt (optional) Instructions. Remove and discard the stems and any tough ribs of the Swiss chard. Blanch the leaves in boiling water for 3 or 4 minutes, until pliable. Set aside. To prepare the mushroom filling, sauté the onions and garlic in the oil for 3 minutes. Add the celery andmarjoram, cover
MOOSEWOOD’S CLASSIC TOFU BURGERS Transfer the vegetables to a large bowl. Finely grate the pressed tofu in a food processor and add it to the cooked vegetables with the walnuts, soy sauce, mustard, sesame oil, tahini, pepper, and basil. Mix well and add soy sauce to taste. Preheat the oven to 375° F. Lightly oil a baking sheet.PASTA E FAGIOLI
oregano (optional) freshly ground black pepper to taste. 1 pound short, chunky pasta (ziti, spirals, or shells) grated Parmesan (optional) olive oil (optional) Instructions. Heat the olive oil in a large pot. Sauté the onion, carrots, and celery for a few minutes.Add
SCANDANAVIAN APPLE SOUP, HOT OR COLD unsweetened heavy cream, whipped. ground cinnamon. Instructions. Melt the butter in a small skillet and slowly sauté the onions, stirring occasionally, until they are translucent. Meanwhile, core and seed the apples and cut them unpeeled into bite-size chunks. Place the apples in a soup pot with the stock or water and simmer covered on mediumFRENCH BARLEY SALAD
Using a strainer, rinse the barley and drain. In a small heavy skillet on low heat, roast the barley until fragrant and beginning to brown. Place the barley and water inMOOSEWOOD COOKS
Sugar Snap Peas with Coconut & Lime Green, green, and green--we love pea season! RECIPE Mixed Vegetable Curry Fresh vegetables sautéed and simmered in an aromatic, spicy sauce, a Moosewood classic for over 40 years. RECIPE Spinach Artichoke Risotto This quick, creamy and richly flavorful risotto is delicious any time of the year.ALL RECIPES
Mixed Vegetable Curry (9/6/2015) Mojo Sauce (6/14/2015) Mole de Olla (4/28/2012) Moosewood’s Ginger Orange Tea (9/17/2014) Moosewood’s Classic Tofu Burgers (1/22/2014) Mushroom Gravy (11/22/2012) North African Cauliflower Soup (10/18/2015) Pasta Primavera Salad(8/28/2012)
MOOSEWOOD RESTAURANT Location. Moosewood Restaurant is located downtown on the Seneca St. side of the Dewitt Mall, near the NE corner of Cayuga St., Ithaca, NY 14850, one block north of the Ithaca CommonsRESERVATIONS
Reservations at Moosewood Restaurant. Moosewood Restaurant is open for takeout/curbside/delivery/indoor dining/outdoor dining (weatherpermitting).
PICKLES FOR ANN
Place the vinegar, coriander, mustard, peppercorns, bay leaves, salt, and sugar in a nonreactive saucepan and bring the mixture to a boil. Stir until the sugar and salt dissolve. Pour the hot mixture over the vegetables in the bowl and mix gently. Let stand for at least 1 hour or refrigerate overnight for optimal flavor. SIX-MINUTE VEGAN CHOCOLATE CAKE Preheat the oven to 375º. Sift together the flour, cocoa, soda, salt, and sugar directly into the cake pan. In the measuring cup, measure and mix together the oil, cold water or coffee, and vanilla. Pour the liquid ingredients into the baking pan and mix the batter with a forkor a small whisk.
EASY BAKED TOFU
IN THE OVEN: 30-40 minutes. Preheat the oven to 400°. Cut the tofu into slices, cubes, triangles, or sticks. Lightly oil a baking dish large enough to hold the tofu in a single layer. Whisk together the marinade ingredients (or variation ingredients, if using) and drizzle over the tofu. Gently turn or BLACK BEAN-SWEET POTATO BURRITOS Combine the mashed sweet potatoes, the onion-spice mixture, and the black beans. Stir in the lemon juice and cilantro; add salt to taste. Place about a 1 cup of filling on the bottom half of each tortilla and roll up. Lightly brush the tops of the burritos with oil and cover with foil. Bake for 25 to 30 minutes, until hot.BANANA CUPCAKES
Preheat the oven to 350°. Prepare two standard cupcake pans with liners, cooking spray, or butter. With an electric mixer on medium speed, mix the wet ingredients until smooth and. creamy, a minute or two. In a separate bowl, sift together the dry ingredients. Add the dry ingredients to the wet ingredients and mix at low speed untilsmooth.
SCANDANAVIAN APPLE SOUP, HOT OR COLD unsweetened heavy cream, whipped. ground cinnamon. Instructions. Melt the butter in a small skillet and slowly sauté the onions, stirring occasionally, until they are translucent. Meanwhile, core and seed the apples and cut them unpeeled into bite-size chunks. Place the apples in a soup pot with the stock or water and simmer covered on mediumMOOSEWOOD COOKS
Sugar Snap Peas with Coconut & Lime Green, green, and green--we love pea season! RECIPE Mixed Vegetable Curry Fresh vegetables sautéed and simmered in an aromatic, spicy sauce, a Moosewood classic for over 40 years. RECIPE Spinach Artichoke Risotto This quick, creamy and richly flavorful risotto is delicious any time of the year.ALL RECIPES
Mixed Vegetable Curry (9/6/2015) Mojo Sauce (6/14/2015) Mole de Olla (4/28/2012) Moosewood’s Ginger Orange Tea (9/17/2014) Moosewood’s Classic Tofu Burgers (1/22/2014) Mushroom Gravy (11/22/2012) North African Cauliflower Soup (10/18/2015) Pasta Primavera Salad(8/28/2012)
MOOSEWOOD RESTAURANT Location. Moosewood Restaurant is located downtown on the Seneca St. side of the Dewitt Mall, near the NE corner of Cayuga St., Ithaca, NY 14850, one block north of the Ithaca CommonsRESERVATIONS
Reservations at Moosewood Restaurant. Moosewood Restaurant is open for takeout/curbside/delivery/indoor dining/outdoor dining (weatherpermitting).
PICKLES FOR ANN
Place the vinegar, coriander, mustard, peppercorns, bay leaves, salt, and sugar in a nonreactive saucepan and bring the mixture to a boil. Stir until the sugar and salt dissolve. Pour the hot mixture over the vegetables in the bowl and mix gently. Let stand for at least 1 hour or refrigerate overnight for optimal flavor. SIX-MINUTE VEGAN CHOCOLATE CAKE Preheat the oven to 375º. Sift together the flour, cocoa, soda, salt, and sugar directly into the cake pan. In the measuring cup, measure and mix together the oil, cold water or coffee, and vanilla. Pour the liquid ingredients into the baking pan and mix the batter with a forkor a small whisk.
EASY BAKED TOFU
IN THE OVEN: 30-40 minutes. Preheat the oven to 400°. Cut the tofu into slices, cubes, triangles, or sticks. Lightly oil a baking dish large enough to hold the tofu in a single layer. Whisk together the marinade ingredients (or variation ingredients, if using) and drizzle over the tofu. Gently turn or BLACK BEAN-SWEET POTATO BURRITOS Combine the mashed sweet potatoes, the onion-spice mixture, and the black beans. Stir in the lemon juice and cilantro; add salt to taste. Place about a 1 cup of filling on the bottom half of each tortilla and roll up. Lightly brush the tops of the burritos with oil and cover with foil. Bake for 25 to 30 minutes, until hot.BANANA CUPCAKES
Preheat the oven to 350°. Prepare two standard cupcake pans with liners, cooking spray, or butter. With an electric mixer on medium speed, mix the wet ingredients until smooth and. creamy, a minute or two. In a separate bowl, sift together the dry ingredients. Add the dry ingredients to the wet ingredients and mix at low speed untilsmooth.
SCANDANAVIAN APPLE SOUP, HOT OR COLD unsweetened heavy cream, whipped. ground cinnamon. Instructions. Melt the butter in a small skillet and slowly sauté the onions, stirring occasionally, until they are translucent. Meanwhile, core and seed the apples and cut them unpeeled into bite-size chunks. Place the apples in a soup pot with the stock or water and simmer covered on medium COLLECTIVE | MOOSEWOOD RESTAURANT & RECIPES | ITHACA, NY The Moosewood Collective The Moosewood Collective is a crew of fourteen women and five men. Some of us moonlight from Moosewood, and among us we have a broad range of interests and avocations. Our group comprises musicians, singers, dancers, actors, performers, mediators, meditators, activists, teachers, trainers, consultants, writers, gardeners, editors, poets, artists, quilters APPLE ONION CHEESE GRATIN Instructions. Preheat the oven to 350°. Lightly oil an 11 x 7-inch baking dish. In a small pot, scald the milk, bringing it almost but not quite to a boil. In another small pot, melt the butter and whisk in the flour. Slowly add the scalded milk, whisking continuously until the sauce starts to thicken. Add the nutmeg, salt, and cloves and stir MOOSEWOOD’S CLASSIC TOFU BURGERS Transfer the vegetables to a large bowl. Finely grate the pressed tofu in a food processor and add it to the cooked vegetables with the walnuts, soy sauce, mustard, sesame oil, tahini, pepper, and basil. Mix well and add soy sauce to taste. Preheat the oven to 375° F. Lightly oil a baking sheet.WELSH RAREBIT SOUP
chopped fresh chives (optional) Instructions. In a large pot, bring the water and salt to a boil. Add the potatoes and garlic, cover, and simmer until the potatoes are very tender, about 20 minutes. While the potatoes cook, warm the butter and oil in a soup pot. Add the onions, celery, bay leaves, and cayenne and sauté on medium heat, stirring CARAMELIZED ONION GRAVY Warm the oil in a large saucepan on medium-high heat. Add the onions and sauté for 2 to 3 minutes, until the onions are coated with oil. Stir in the salt, thyme, rosemary, marjoram, and nutmeg. Continue to cook, uncovered, stirring often, for about 25 minutes, until limp and browned. You should have a generous cup of caramelized onions.FROSTED CARROT CAKE
6 ounces cream cheese, at room temperature. ½ teaspoon lemon zest. 1 tablespoon lemon juice. 2 cups confectioners’ sugar, more to taste. Instructions. Preheat the oven to 350°. Butter or oil a 9 x 13-inch baking pan and dust it with flour. Peel the carrots, cut them in ½- to ¾-inch chunks and pulse them in the bowl of a food processorVEGETARIAN FEIJOADA
Place the pan on high heat and boil the vegetables, stirring often, for about 15 minutes, until the onions are translucent. Lower the heat and stir in the cilantro, thyme, fennel, and coriander. Add the black beans and chopped tomatoes, cover, and simmerMOROCCAN STEW
Optional: ½ cup coarsely chopped toasted almonds. ¼ cup chopped fresh parsley. Instructions. In a stew pot, heat the olive oil and sauté the onions for 2 or 3 minutes. Add the garlic and spices, stirring continuously. Add the vegetables in the order given above, so that the starchier vegetables will cook the longest. SWISS CHARD ROLLS TWO WAYS 1 cup tomato juice. non-fat sour cream or yogurt (optional) Instructions. Remove and discard the stems and any tough ribs of the Swiss chard. Blanch the leaves in boiling water for 3 or 4 minutes, until pliable. Set aside. To prepare the mushroom filling, sauté the onions and garlic in the oil for 3 minutes. Add the celery andmarjoram, cover
PORTUGUESE KALE SOUP WITH WHITE BEANS Instructions. Cook the beans in the water or stock with the whole garlic and two bay leaves; the beans should be tender in 1 to 1½ hours. While the beans are cooking, prepare the other ingredients. Heat the olive oil in a soup pot, add the ground fennel and minced garlic, and sauté for a minute. Add the onion and sauté for 2minutes.
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Mixed Vegetable Curry Fresh vegetables sautéed and simmered in an aromatic, spicy sauce, a Moosewood classic for over 40 years.RECIPE__
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Black Bean-Sweet Potato Burritos These plump and savory burritos are popular with all our customers – vegan and non-vegan, alike.RECIPE__
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Gado Gado
Steamed and raw vegetables with a spicy Indonesian peanut sauce.RECIPE__
LUNCH, BRUNCH, DINNER, AND DRINK MENUS;SOUPS & SPECIALS
CHANGE DAILY, WITH
FRESH, LOCAL, SEASONAL INGREDIENTS. FOR RESERVATIONS: call Moosewood at 607.273.9610 or use the blue Reservations Request form on the right for online reservations. Parties of 8 or more please call the restaurant. FOR GRADUATION WEEKEND RESERVATIONS: starting March 1st we will be taking reservations for both Ithaca College and Cornell University graduation weekends. LUNCH RESERVATIONS can be made online using the blue Reservation Request form below or by phone. ALL DINNER RESERVATIONS must be made by calling the restaurant at 607.273.9610OUR HOURS:
LUNCH: 11:30-3:00 MONDAY THROUGH SATURDAY. BRUNCH: 10:30-2:00 SUNDAY. DINNER: 5:30-8:30 SUNDAY THROUGH THURSDAY. 5:30-9:00 FRIDAY & SATURDAY. CAFE/BAR OPEN FROM OPEN UNTIL CLOSE ALL DAYS.TO ORDER GIFT
CERTIFICATES
FOR MEALS & MERCHANDISE AT MOOSEWOOD RESTAURANT, VISITOUR STORE
Our newest cookbook is THE MOOSEWOOD RESTAURANT TABLE, _250 BRAND-NEW RECIPES FROM THE NATURAL FOODS RESTAURANT THAT REVOLUTIONIZED EATING IN AMERICA ._ HERE’S A RAVE REVIEWIN
PUBLISHER’S WEEKLY. AND ANOTHER IN LIBRARY JOURNAL!With
our emphasis on healthful natural foods cuisine, Moosewood Restaurant has operated successfully for 46 years and has been acclaimed as a driving force in the world of creative natural cooking with a vegetarian emphasis. Moosewood was named one of the thirteen most influential restaurants of the 20th Century by Bon Appetit magazine! We started in an era when many alternative businesses began, and we feel incredibly grateful to have endured, thrived, and to be having a positive impact today.*
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MAKE RESERVATIONS
FOR RESERVATIONS CALL MOOSEWOOD AT 607.273.9610 OR CLICK THE 'CHECK AVAILABILITY' BUTTON FOR ONLINE RESERVATIONS. PARTIES OF 8 OR MORE, PLEASE CALL THERESTAURANT.
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VIEW TODAY'S MENU
LUNCH, SUNDAY BRUNCH AND DINNER MENUSHAVE EXPANDED. AS
ALWAYS, OUR SOUPS, LUNCH, AND DINNER SPECIALS CHANGE DAILY, AND WE STRIVE TO SOURCE INGREDIENTS THAT ARE FRESH, LOCAL AND SEASONAL. FOR RESERVATIONS: call Moosewood at 607.273.9610 or use the blue Reservations Request form on the right for online reservations. Parties of 8 or more please call the restaurant.Our Hours:
DINNER: 5:30-8:30 EVERY NIGHT, OPEN UNTIL 9:00 FRI-SAT. LUNCH: 11:30-3:00 MON-SAT. BRUNCH: 10:30-2:00 ON SUNDAYS BAR/CAFE: OPEN FOR DRINKS & DESSERTS FROM OPEN UNTIL CLOSE*
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